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CHAR CRUST RUBS
| Steak Dunigan 1 to 2 Tablespoons of Char Crust Rub 2 14- to 15-ounce New York sirloin strip steaks Sauce 2 Tablespoons olive oil 1 Medium onion, chopped fine 1 cup chopped roasted green chile, preferably New Mexican, fresh or frozen 1/4 teaspoon dried oregano 1/4 teaspoon minced cilantro 1/4 teaspoon salt 1 teaspoon minced jalapeño, optional 4 tablespoons unsalted butter 4 large mushrooms, sliced thin About 30-40 minutes before cooking time, rub the Char Crust into the steaks, and let them come to room temperature. Cut the steaks in half to satisfy four non-Texas appetites. Prepare the sauce: Heat the oil in a small saucepan, and add the onion. Sauté it briefly, until it is soft. Add the remaining ingredients, including the jalapeño if you want the extra heat, and cook for 5 minutes. Keep the sauce warm. Heat the butter in a small skillet, and add the mushrooms. Sauté them until they are soft, about 5 minutes. Keep them warm, too. Grill or pan fry the steaks to the desired doneness, turning them once. Transfer the steaks to a platter. Spread the mushrooms over the tops of the steaks. Cover each steak equally with the green chile sauce. Serve the steak immediately. |
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| Char Crust 6 Pack $30.00 | |
| All American Barbeque |
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| Roasted Garlic Peppercorn |
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| Sundried Tomato & Garlic |
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| Original Hickory Grilled |
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| Amazin' Cajun |
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| Hickory & Molasses |
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| Smoky Spicy Southwest |
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| Roto Roast Rub |
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| Ginger Teriyaki |
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Cooks Corner Gourmet Shop | Copyright © 2000 - 2009 Cooks Corner - All rights reserved.
ALL PHOTOGRAPHS ARE COPYRIGHT PROTECTED AND MAY NOT BE USED.
Cooks Corner Gourmet Shop | Copyright © 2000 - 2009 Cooks Corner - All rights reserved.
ALL PHOTOGRAPHS ARE COPYRIGHT PROTECTED AND MAY NOT BE USED.